THE SUSTAINABILITY OF MEAT AND CURED MEATS IN ITALY

Prof. Ettore CAPRI Research center on sustainable development (OPERA) Università del Sacro Cuore – Italy ettore.capri@unicatt.it THE 5 ASPECTS OF MEAT SUSTAINABILITY ECONOMIC VALUE OF THE MEAT SECTOR IN ITALY

DATA IN BILLION € PER YEAR

GDP 1,500 billion €

AGRICULTURAL 45 billion €

AGRIBUSINESS 180 billion €

ADDED VALUE

INDUSTRY OF MEAT AND CURED MEATS

TOTAL 20 billion €

POULTRY 6 mld €

PORK 8 mld €

BEEF 6 mld €

LIVESTOCK ENTERPRISES

TOTAL 10 billion €

POULTRY 4 mld €

PORK 2 mld €

BEEF 4 mld € MEAT TRACEABILITY: MAIN CONTROLS CARRIED OUT

- **Feed Production**: Control of accompanying documentation. Analysis on raw materials and/or on the food.
- **Breeding**: Control of veterinary therapies. Compliance with animal welfare standards.
- **Slaughtering**: Monitoring of compliance with health standards and animal welfare.
- **Processing**: Monitoring temperature compliance. Quality control of the product.
- **Distribution**: Traceability. MEDITERRANEAN DIET: ALL THE FOODS, RIGHT QUANTITIES **Nutrients of Meat**

**Vitamin A**

- Essential for the skin, eyesight, healing, growth and immune defence (present in the liver)

**Vitamin Group B**

- (B1, B2, B6)
  - To use the energy from carbohydrates, protein and fat, essential for growth

**Vitamin B12**

- Essential for the formation of red blood cells and the proper functioning of the nervous system

**Vitamin D**

- Necessary for bone formation, it promotes the absorption of calcium (present in the liver)

**Vitamin PP**

- Involved in the transformation of energy and glycogen synthesis

**Vitamin K**

- Essential for blood clotting

**Pantothenic Acid**

- Essential in the metabolism of carbohydrates, proteins and fats and for the synthesis of vital compounds

**Iron (Heme)**

- For haemoglobin constitution, for the transport of oxygen, increased resistance to infection and permits cell respiration

**Biotin**

- Essential component of enzymes and co-enzymes; plays an essential role in the metabolism of fats and proteins

**Phosphorus**

- Helps maintain healthy teeth and bones, DNA components and cell membranes

**Chrome**

- Necessary for the metabolism of carbohydrates

**Zinc**

- To stimulate growth, promote healing, a component of insulin

**Protein**

- High biological value, tissue constituents, hormones, enzymes, immunoglobulin, energy sources

**Selenium**

- Antioxidant, essential in tissue respiration and metabolism of fats

**Fat**

- Energy sources, maintaining body temperature, sources of essential fatty acids, the vehicle of fat soluble vitamins

# Fats and Cholesterols: A Problem Solved

| | Fats (%) | Reduction | |--------|----------|-----------| | | 1996 | 2007 | | | **BEEF** | | | | | Eye Round | 2.8 | 1.1 | -61% | | Tenderloin | 5.0 | 2.2 | -56% | | Striploin | 5.2 | 2.9 | -44% | | **PORK** | | | | | Baked Ham | 14.7 | 7.6 | -49% | | Ham (San Daniele IGP) | 23.0 | 18.6 | -19% | | Mortadella | 28.1 | 25.0 | -11% | APPARENT CONSUMPTION VS REAL CONSUMPTION IN ITALY

PER CAPITA TOTAL g/day

| Source | Apparent Consumption | Real Consumption | |-----------------|----------------------|------------------| | GIRA (2015) | 217 | 110 | | FAOSTAT (2011) | 245 | 76 | | ISMEA (2008) | 248 | 103 | | Average data | 237 g/day | 96 g/day |

Estimation based on production data for macro-economic assessments. It is not feasible for use in nutritional considerations.

Based on surveys involving consumers with the aim of assessing nutritional habits. ANIMALS AND PLANTS: TWO SYSTEMS INTERLOCKED

AGRICULTURAL PRODUCTION AND BREEDING

- agricultural waste:

  - compost production
  - co-generation energy

- manure:

  - organic fertiliser production
  - biogas

“CIRCULAR ECONOMY” REGENERATING RESOURCES, CREATE ZERO WASTE

INDUSTRIAL PRODUCTION

- recycling of industrial waste
- co-generation energy from biomass derived from waste products
- compost production from production waste
- transformation of by-products, bones and skins for food, pharmaceutical, animal feed and fertiliser industries

DISTRIBUTION AND CONSUMPTION

- reducing packaging at product’s expiry date
- recyclability of packaging through recycling THE WATER FOOTPRINT OF MEAT

DATA litre/kg

ITALY

WORLD

*The figure refers to heavy pigs [160 kg, 9.11 months of age] while the most common pigs abroad weigh 80/100 kg [7.5 months]* To reduce impacts searching for efficiency

The European production systems are among those characterised by a lower environmental impact per Kg of protein\*

- FAO’s GLEAM project THE COMMITMENT OF LIVESTOCK SECTOR

THE LIVESTOCK SECTOR HAS MANY WAYS TO REDUCE THE ENVIRONMENTAL IMPACTS, ESPECIALLY FOR THE AGRICULTURAL AND BREEDING PHASES THAT HAVE THE HIGHER RELEVANCE.

- PRODUCTION OF BIOGAS
- SOLAR POWER
- MANAGING MANURE
- PRECISION AGRICULTURE
- PROJECT CHANGE-R THE ENVIRONMENTAL HOURGLASS

THE ENVIRONMENTAL HOURGLASS®

NUTRITIONAL PYRAMID

CARBON FOOTPRINT kg CO₂ eq /WEEK

6.7

5.8

1.0

4.5

6.0

TOTAL 24.0 kg CO₂ eq/week

WEEKLY PORTIONS

14 MEAT, FISH, EGGS, LEGUMES, CURED MEATS

24 MILK, YOGURT, CHEESE

21 CONDIMENTS, OIL, FATS

51 BREAD, PASTA, RICE BISCUITS, POTATOES

35 FRUIT, VEGETABLES

THE ENVIRONMENTAL HOURGLASS IN A VIDEO Short Communication

Assessment of diet-related GHG emissions using the environmental hourglass approach for the Mediterranean and new Nordic diets

Maria M. Ulaszewska a, Gloria Luzzani b,d,\*, Sonia Pignatelli c, Ettore Capri b,d

a Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all'Adige (TN), Italy b Institute of Agricultural and Environmental Chemistry, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy c Life Cycle Engineering, Via Livorno 60 c/o Environment Park, 10144 Torino, Italy d OPERA Research Center, Catholic University of the Sacred Heart (UCSC), Piacenza, Italy HOW WAS IT BUILT

CARBON FOOTPRINT AND WATER FOOTPRINT OF 1 KG OF FOOD

1 kg

IMPACT OF FOOD

×

SUGGESTIONS FROM NUTRITIONISTS FOR A BALANCED DIET

WEEKLY QUANTITIES SUGGESTED

ENVIRONMENTAL HOURGLASS KEY MESSAGES

• The Mediterranean Diet includes the balanced consumption of every food type, without any exclusion.

• Environmental claims and labels aim to support the consumers in identifying the most «virtuos» product within the same food/product group. Different food groups should never be compared on the basis of their environmental impact since they have different functionalities.

• There is no «perfect food»: every choice should be taken on the basis of one’s ethical values and taking the context into consideration.

• The meat sector should commit to improving those critical aspects that still exist: this can only be achieved by focusing on mid-term goals. SCIENTIFIC AND EDUCATIONAL GOALS FOR THE FUTURE

• Developing realistic scenarios for risk assessment and management of the meat productions • Developing archive, data storing for quantitative assessment (LCA) • Setting benchmark and transformation factor for realistic LCA assessment • Linking ecosystem services and protection goal of the above scenarios at different temporal and spatial scales. • Developing reliable sustainable programs for meat production and farm organisation • Set up certification label and corporate social responsibility • Educational, training programs for helping cultural challenge in the meat chain sector The activities of Carni Sostenibili

The Association sustainable meats activities are based on three main areas covering:

- The "institutional" communication
- The presence in the social world;
- The organization of technical support documents for scientific communication.
- Organization of scientific events, press conference, etc.

The sustainability meat and cured meat in Italy. Publishing of scientific report.

Media communication, event, symposium, etc.

Social media presence The published materials

The meat sustainability in Italy

Technical repository of information on sustainability of the meat in Italy. First edition published in 2014, second in 2016.

Versione completa – 280 pagg.

Sintesi – 36 pagg.

Nutritional document

At each event they were published thematic and specific documents on the topics discussed from time to time.